14 July 2018

Raspberry Sachetorte ( Sachetorte con frambuesas)

About a month ago was the twins' birthday and I made this Sache torte with raspberries.I love the traditional Sachetorte with apricots jam but this was awesome)The twins (Gerardo y Esperanza) love chocolate. It was their birthday so it had to be what they wanted.I made this Sache Torte from that little book that I have in my kindle library: The European Cake cookbook.I have to say: all the cakes I have made of this book are wonderful. (You can find in Amazon)This cake can be made with fresh or frozen raspberries, everything depends on the season of the year.

Adapted from : The European Cake cookbookHugs to all and thanks by stopping by !

Ingredients For cake200 grams semi sweet chocolate chips1/2 cup butter (113 g) softened1/2 cup (63 g) confectioners' sugar6 eggs separated1 cup (125 g) all purpose flour1/4 tesp salt1/2 cup sugarFilling3/4 cup raspberry preserves2 tablespoons raspberry liqueurFor ganache1/2 cup (120 ml) heavy cream1 cup (175 g) semi sweet chocolate chipsFor garnish1/2 cup (90 g) white chocolate meltedfresh or frozen raspberriesMethodPreheat the oven to 170°C (335 °F) a nd line a 23 cm (9 inch) springform pan with parchment paper and grease the sides.Melt the chocolate chips in the microwave or over a double boiler.Meanwhile cream together the butter and confectioner's sugarAdd the yolks one at a time and mix well after each addition. Pour in the melted chocolate and sift flour and salt, then mix all the ingredients together throughly.In a separate bowl whisk together the egg whites and sugar until stiff and glossy peaks form. Transfer 1/3 of the meringue into the chocolate batter, folding gently but throughly. Then add the remaining meringue, folding and mixing to a uniform batter.Transfer the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes or until the top is set. Remove the cake from the oven and cool it in the pan first, then transfer onto a wire rack to cool completely. Once the cake has cooled use a long serrated knife to level off the top and split the cake in half.Prepare the raspberry filling : combine the raspberry preseve and liqueur. Spread the preserves over the first cake layer then top with the second layer.Prepare the chocolate ganache: heat the heavy cream until steaming hot, the pour over the chocolate chips arranged in a mixing bowl. Allow the mixture to stand for a few minutes then stir until the ganache is smooth. Arrange the cake over a wire rack and pour the ganache over the top and sides.Garnish with melted white chocolate and fresh or frozen raspberries.Adapted from: The European Cake cookbookPrint recipe

Oh WOW...this looks SO impressive!!I have seen recipes for sachertorte before, but none as stunning as yours.I will be going out this afternoon and buying the ingredients...😊😊Thank you so much for sharing this!

Oh Gloria, we had this cake when in Austria a couple of month ago...and yes, I would love to try to bake it at home...yours looks fabulous, moist and so so pretty...thank you for the recipe!Have a wonderful week ahead!